TIRANGA PULAO (Tricolored Rice)

TIRANGA PULAO (Tricolored Rice)– this tiranga or tricolor rice pulao is inspired by the Indian national flag colors; orange, white and green.

 Jump to Recipe  Print Recipe

It is an easy to make show stopper for any occasion especially while celebrating Indian Independence Day (August 15^th) or even Republic Day (January 27^th).

3 different layers of rice get layered up; the green using a homemade fresh green chutney, orange using tomatoes and carrot and white of course some simple spices and white rice.

Just layer, unmold, decorate and then enjoy the riot of flavors and colors!

A chilled bowl of yogurt or raita would be a good accompaniment, but I decided to make my favorite go to curry now; the creamy, satiny, and delicious one-pot paneer-mushroom-capsicum masala curry  to go with this tiranga or tricolor pulao.

(Recipe of the one pot paneer mushroom masala curry coming up on my next blog post)

Actually, you can enjoy with any side you like or prefer or like.

INDIAN INDEPENDENCE DAY

Tomorrow being India’s 78^th INDEPENDENCE DAY (August 15, 2024), I decided to remake my tricolor vegetable pulao which I first made on Republic Day the same year (January 26, 2024) to celebrate that special day.

I did share it first on my Instagram page (@curryandvanilla16) but not on my blog with detailed recipe and background.

So, here it is, my way of celebrating India’s 78^th Independence Day, the best way I know how; as a food blogger.

Very easy to make, without any onions or garlic, vegetarian, vegan, plant based, so colorful and flavorful and an absolute delight to the eyes too.

INGREDIENTS NEEDED TO MAKE TIRANGA PULAO/TRICOLOR PULAO

RICE – any pulao or rice dish needs some rice first. You can use any rice like long grain, short grain, Sona Masuri etc.

Basically as this dish has three layers defining the 3 different colors of the Indian flag, you will need ingredients which define those layers.

For the green layer:

GREEN CHUTNEY – to make this you will need cilantro/coriander leaves, green chilies, mint leaves, salt and lemon juice. Basically you will need some fresh green herbs for the chutney.

GREEN PEAS – optional but adds a layer of texture in the pulao.

Then some jeera/cumin seeds, salt and oil.

For the orange layer:

As the color indicates, some carrots, tomato and spices/spice powders – cumin seeds, Kashmiri red chili powder, garam masala powder (for flavor) and turmeric powder with of course salt again.

Of course, oil and salt again.

For the White Layer:

Just some rice, oil, jeera, cumin seeds, few cloves and salt to taste.

HOW TO MAKE TIRANGE PULAO or TRICOLOR PULAO/RICE

First step is to make the rice ahead of making the different flavors and colors of rice and putting the layers together.

In a large, deep pan, in plenty of water, add washed and drained 1 1/2 cups of rice.

Bring to a boil and then simmer until the rice is cooked almost 90 percent.

Remove, drain thoroughly and cool to room temperature.

Divide into 3 equal portions of 1 ½ cups each.

You can even prepare rice a day ahead to make this easier and quicker.

Time to make the different layers of rice.

TO MAKE THE GREEN LAYER:

First make the green chutney or green paste.

In a blender jar, puree a hand full of mint leaves, dill leaves or coriander leaves, 2 green chilies and some lemon juice along with some salt.

Make a fairly thick paste or chutney.

To make the green rice layer, heat 1 tablespoon oil (any cooking or odorless oil) in a saucepan and when hot, add ½ teaspoon cumin seeds.

Tip in the green chutney along with ½ cup of green peas and cook on low heat until the mixture is almost dry.

Add 1 ½ cups of cooked rice, salt to taste and stir well to coat each grain of rice with that lovely green hue.

Cook until heated through.

Remove from heat and let cool.

TO MAKE THE ORANGE LAYER:

Grate 1 small carrot and set aside.

Puree 2 small tomatoes to make ½ cup puree.

To make the orange rice, heat 1 tablespoon of oil and when hot add ½ teaspoon jeera, 1/4 tsp haldi and ½ teaspoon Kashmiri red chili powder.

Tip in tomato puree, grated carrot, ½ tsp garam masala powder, and cook on low until almost dry.

Add 1 ½ cups of cooked rice, salt to taste and stir well.

Gently heat through.

Remove and let cool.

TO MAKE WHITE LAYER OF RICE:

Again, heat 1 tbsp of oil and when hot, add ½ teaspoon of jeera and 2 cloves.

Add 1 ½ cups of cooked rice, salt to taste and cook on low heat until heated through.

Remove and let cool.

TIME TO LAYER THE TRICOLOR PULAO

Grease a mold (either a small Bundt pan, tube pan or 6-inch round pan) with oil, to coat all over lightly and evenly.

Start layering the rice.

First bottom layer is the orange layer (which will come on top when unmolded).

Tightly and evenly pack the orange colored rice at the bottom of the pan.

When it is even and tight, top with the white rice layer.

Again, layer it evenly and tightly, pressing with your hands or the bottom of a flat bowl.

Final layer is the green chutney rice layer which becomes the bottom layer finally when unmolded.

Do the same as before.

Make sure to pack each layer evenly and tightly.

When ready to unmold, place a serving plate over the mold and gently overturn and unmold the tri color  pulao or pulav.

Decorate as you desire and serve with a side of yogurt or raita, any curry or just some potato chips or salad.

You can either use a cake server to gently cut and serve or just spoon it and serve the tricolor pulao with the three colors mixed up; a total amalgamation of colors and flavors which is even more delicious!

Enjoy and Happy Cooking/Eating!

SERVING SUGGESTIONS:

This colorful, flavorful tricolor pulao or rice can be enjoyed as a main for lunch, dinner, at a party, special occasion etc.

As an accompaniment, you could use any plain yogurt, any flavored savory raita or even some curry as a side.

A bowl of chopped salad and/or potato chips sounds wonderful too!

Do make this for your family and friends or as a center piece for any party or get together. You will definitely be the talk of the party!

Enjoy and Happy Cooking/Eating!

Now let's see how to make this colorful Tiranga/Tricolor Vegetable Pulao (Save/Print):

Print

TRICOLOR PULAO (Tricolored Rice)

Inspired by the Indian National Flag, 3 different layers of rice get layered up; the green using a homemade fresh green chutney, orange using tomatoes and carrot and white of course some simple spices and white rice. Just layer, unmold, decorate and then enjoy the riot of flavors and colors!

Course Brunch, Dinner, Lunch

Cuisine Indian

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4

Author Vanitha

Ingredients

• 1 1/2 cups of rice

For the Green Layer of Rice:

• 1 tbsp oil
• 1/2 tsp jeera/cumin seeds
• 2 green chilies
• Handful of mint leaves
• Handful of dill leaves or coriander leaves
• 1/2 cup green peas
• Salt to taste
• Squeeze of lemon juice

For the Orange Layer of Rice:

• 1 tbsp oil
• 1/2 tsp jeera
• 2 small tomatoes puree - 1/2 cup
• 1/2 cup grated carrots
• 1/2 tsp Kashmiri red chili powder
• 1/2 tsp garam masala powder
• 1/4 tsp haldi/turmeric powder
• Salt to taste

For the White Layer of Rice:

• 1 tbsp oil
• 1/2 tsp jeera
• 2 cloves
• Salt to taste.

For Garnish (optional):

• Dill leaves
• Cilantro leaves
• Pomegranate arils etc.

Instructions

1. First step is to make the rice ahead of making the different flavors and colors of rice and putting the layers together.

2. In a large, deep pan, in plenty of water, add washed and drained 1 1/2 cups of rice.

3. Bring to a boil and then simmer until the rice is cooked almost 90 percent.
4. Remove, drain thoroughly and cool to room temperature.
5. Divide into 3 equal portions of 1 ½ cups each.
6. You can even prepare rice a day ahead to make this easier and quicker.
7. Time to make the different layers of rice.

TO MAKE THE GREEN LAYER:

1. First make the green chutney or green paste.
2. In a blender jar, puree a hand full of mint leaves, coriander leaves, 2 green chilies and some lemon juice along with some salt.
3. Make a fairly thick paste or chutney.
4. To make the green rice layer, heat 1 tablespoon oil (any cooking or odorless oil) in a saucepan and when hot, add ½ teaspoon cumin seeds.
5. Tip in the green chutney along with ½ cup of green peas and cook on low heat until the mixture is almost dry.
6. Add 1 ½ cups of cooked rice, salt to taste and stir well to coat each grain of rice with that lovely green hue.
7. Cook until heated through.
8. Remove from heat and let cool.

TO MAKE THE ORANGE LAYER:

1. Grate 1 small carrot and set aside.
2. Puree 2 small tomatoes to make ½ cup puree.
3. To make the orange rice, heat 1 tablespoon of oil and when hot add ½ teaspoon jeera, 1/4 tsp haldi and ½ teaspoon Kashmiri red chili powder.
4. Tip in tomato puree, grated carrot, ½ tsp garam masala powder, and cook on low until almost dry.
5. Add 1 ½ cups of cooked rice, salt to taste and stir well.
6. Gently heat through.
7. Remove and let cool.

TO MAKE WHITE LAYER OF RICE:

1. Again, heat 1 tbsp of oil and when hot, add ½ teaspoon of jeera and 2 cloves.
2. Add 1 ½ cups of cooked rice, salt to taste and cook on low heat until heated through.
3. Remove and let cool.

TIME TO LAYER THE TRICOLOR PULAO

1. Grease a mold (either a small Bundt pan, tube pan or 6-inch round pan) with oil, to coat all over lightly and evenly.
2. Start layering the rice.
3. First bottom layer is the orange layer (which will come on top when unmolded).
4. Tightly and evenly pack the orange colored rice at the bottom of the pan.
5. When it is even and tight, top with the white rice layer.
6. Again, layer it evenly and tightly, pressing with your hands or the bottom of a flat bowl.
7. Final layer is the green chutney rice layer.
8. Do the same as before.
9. Make sure to pack each layer evenly and tightly.
10. When ready to unmold, place a serving plate over the mold and gently overturn and unmold the tri color  pulao or pulav.
11. Decorate as you desire and serve with a side of yogurt or raita, any curry or just some potato chips or salad.
12. You can either use a cake server to gently cut and serve or just spoon it and serve the tricolor pulao with the three colors mixed up; a total amalgamation of flavors which is even more delicious!

13. Enjoy and Happy Cooking/Eating!

Recipe Notes

• It is advisable to cool the rice thoroughly before making the different flavors/colors of rice.
• Make sure to grease the pan well to help in demolding.
• You can use any herb for the green chutney. Once I had used dill leaves instead of cilantro and totally missed the mint leaves. So use whichever you want or have as long as you get the green color.

Enjoy and Happy Cooking/Eating!

For more such easy and delicious recipes,  follow me on:

Facebook @ curryandvanilla

Pinterest @ curryandvanilla

Instagram @ curryandvanilla16

Twitter @ curryandvanilla

Google Plus  @ Vanitha Bhat

Have fun cooking, eating and sharing!!!